Meals and Courses

Creamy Asparagus Pasta

cook 20 mins
  • 400 g (13 oz) cappellacci
  • 1 bunch of asparagus, trimmed
  • 15 g (1/2 oz) butter
  • 1 garlic clove, sliced
  • 150 g (5 oz) mixed wild mushrooms, trimmed and halved if large
  • 75 g (3 oz) crème fraîche
  • salt and pepper
  • Parmesan cheese shavings, to serve
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the asparagus 3 minutes before the end of the cooking time and cook until just tender.
  • Meanwhile, heat the butter in a frying pan, add the garlic and cook for 1 minute, then stir in the mushrooms and cook for 5 minutes until soft and golden. Stir in the crème fraîche.
  • Drain the pasta and asparagus, reserving a little of the cooking water, and return to the pan. Stir through the mushroom sauce and season, adding a little cooking water to loosen if needed. Spoon into serving bowls and serve scattered with the Parmesan shavings.
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